CN114246284A - Natural jam preservative and preparation method thereof - Google Patents
Natural jam preservative and preparation method thereof Download PDFInfo
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- CN114246284A CN114246284A CN202111676851.4A CN202111676851A CN114246284A CN 114246284 A CN114246284 A CN 114246284A CN 202111676851 A CN202111676851 A CN 202111676851A CN 114246284 A CN114246284 A CN 114246284A
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- 239000003755 preservative agent Substances 0.000 title claims abstract description 62
- 230000002335 preservative effect Effects 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title claims description 15
- 239000000284 extract Substances 0.000 claims abstract description 136
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 63
- 235000003222 Helianthus annuus Nutrition 0.000 claims abstract description 31
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims abstract description 28
- 235000011613 Pinus brutia Nutrition 0.000 claims abstract description 28
- 241000018646 Pinus brutia Species 0.000 claims abstract description 28
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 27
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 27
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 27
- 239000002994 raw material Substances 0.000 claims abstract description 23
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 18
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 18
- 240000003915 Lophatherum gracile Species 0.000 claims abstract description 18
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 18
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims abstract description 18
- 235000011477 liquorice Nutrition 0.000 claims abstract description 18
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 16
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 16
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 16
- 239000000230 xanthan gum Substances 0.000 claims abstract description 16
- 244000178231 Rosmarinus officinalis Species 0.000 claims abstract description 15
- 244000020551 Helianthus annuus Species 0.000 claims abstract 7
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 43
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 43
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 43
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- 239000008223 sterile water Substances 0.000 claims description 27
- 238000001914 filtration Methods 0.000 claims description 26
- 239000000706 filtrate Substances 0.000 claims description 22
- 238000000034 method Methods 0.000 claims description 21
- 238000002156 mixing Methods 0.000 claims description 21
- 238000010992 reflux Methods 0.000 claims description 16
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 14
- 235000013399 edible fruits Nutrition 0.000 claims description 14
- 239000012065 filter cake Substances 0.000 claims description 14
- 239000007789 gas Substances 0.000 claims description 14
- 239000002904 solvent Substances 0.000 claims description 13
- 238000010438 heat treatment Methods 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 12
- 230000001681 protective effect Effects 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 11
- YMWUJEATGCHHMB-UHFFFAOYSA-N Dichloromethane Chemical compound ClCCl YMWUJEATGCHHMB-UHFFFAOYSA-N 0.000 claims description 9
- 239000002671 adjuvant Substances 0.000 claims description 9
- 108090000790 Enzymes Proteins 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 8
- 229940088598 enzyme Drugs 0.000 claims description 8
- 229910052757 nitrogen Inorganic materials 0.000 claims description 7
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 6
- 239000012046 mixed solvent Substances 0.000 claims description 6
- 108010059892 Cellulase Proteins 0.000 claims description 4
- 108090000526 Papain Proteins 0.000 claims description 4
- 101710184309 Probable sucrose-6-phosphate hydrolase Proteins 0.000 claims description 4
- 239000004365 Protease Substances 0.000 claims description 4
- 102400000472 Sucrase Human genes 0.000 claims description 4
- 101710112652 Sucrose-6-phosphate hydrolase Proteins 0.000 claims description 4
- 229940106157 cellulase Drugs 0.000 claims description 4
- 235000011073 invertase Nutrition 0.000 claims description 4
- 229940055729 papain Drugs 0.000 claims description 4
- 235000019834 papain Nutrition 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000010894 electron beam technology Methods 0.000 claims description 3
- 235000013761 grape skin extract Nutrition 0.000 claims description 3
- 230000001678 irradiating effect Effects 0.000 claims description 3
- 239000003208 petroleum Substances 0.000 claims description 3
- 238000000967 suction filtration Methods 0.000 claims description 3
- 241000219095 Vitis Species 0.000 claims 10
- 244000061408 Eugenia caryophyllata Species 0.000 claims 2
- 244000223014 Syzygium aromaticum Species 0.000 abstract description 16
- 239000012752 auxiliary agent Substances 0.000 abstract description 14
- 239000000419 plant extract Substances 0.000 abstract description 12
- 230000000694 effects Effects 0.000 abstract description 6
- 240000000560 Citrus x paradisi Species 0.000 abstract description 3
- 235000013361 beverage Nutrition 0.000 abstract description 2
- 235000015201 grapefruit juice Nutrition 0.000 abstract description 2
- 240000006365 Vitis vinifera Species 0.000 description 33
- 241000208818 Helianthus Species 0.000 description 24
- 230000000052 comparative effect Effects 0.000 description 15
- 240000000851 Vaccinium corymbosum Species 0.000 description 12
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 12
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 12
- 235000021014 blueberries Nutrition 0.000 description 12
- 230000002421 anti-septic effect Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241000628997 Flos Species 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 244000241235 Citrullus lanatus Species 0.000 description 1
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 1
- 241001672694 Citrus reticulata Species 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019647 acidic taste Nutrition 0.000 description 1
- 235000016127 added sugars Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000012512 characterization method Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a natural jam preservative which comprises the following raw materials in parts by weight: 1-4 parts of lophatherum gracile extract, 0.5-2 parts of clove extract, 0.5-2 parts of liquorice extract, 0.1-0.5 part of rosemary and 0.1-0.5 part of citric acid; also comprises 0.5 to 1 weight portion of xanthan gum; the grape fruit juice beverage also comprises 0.1 part by weight of auxiliary agents, wherein the auxiliary agents comprise pine needles, grape fruit peels, lotus leaves and sunflower discs in a mass ratio of 50:1:1: 1. The jam preservative containing the clove extract, the lophatherum gracile extract and the liquorice extract has the longest shelf life, and the preservative and fresh-keeping effects of any two plant extracts in the three plant extracts are obviously lower than those of the jam preservative and fresh-keeping effects of the three plant extracts.
Description
Technical Field
The invention relates to the technical field of food. More specifically, the invention relates to a natural jam preservative and a preparation method thereof.
Background
Jam, also called fruit jam, is a gel substance prepared by mixing fruits, sugar and acidity regulator, and decocting at a temperature above 100 deg.C. The method for preparing the jam is a method for preserving fruits for a long time, and is mainly used for coating bread or eating together with rice or bread. For the main production places of the fruits such as Guangxi, the preparation of the jam is an important means for prolonging the local fruit industry chain and improving the added value of the fruits, and has important significance for local poverty relief development and village joy. The small fruits such as blueberry, strawberry and grape, or the large fruits such as mandarin orange, grapefruit and sugar orange can be cut into small pieces to obtain various jams. In recent years, various colorful, sour, sweet and sweet jams are prevalent in teenagers, children and other people, and many enthusiasts cannot tolerate adding jams to all foods of the people, including cooked foods. In high temperature seasons such as summer and the like, the jam deteriorates faster, and particularly, the shelf life of the jam after the package is opened is extremely short, so that the selling time on the shelf and the storage time of consumers are short, and great inconvenience is caused in production and life. In order to prolong the storage life and shelf life of the jam, chemical food preservatives such as sodium benzoate and potassium sorbate are usually added into the jam, and long-term experiments and application show that long-term or excessive intake of the chemical preservatives can affect the health of human bodies, so that the natural jam preservative is urgently needed to be provided.
Disclosure of Invention
An object of the present invention is to solve at least the above problems and to provide at least the advantages described later.
The invention also aims to provide a natural jam preservative, which has the longest shelf life of jam by simultaneously adding a jam preservative containing clove extract, lophatherum gracile extract and liquorice extract, and the preservative and fresh-keeping effects of any two plant extracts in the three plant extracts are obviously lower than those of the three plant extracts.
To achieve these objects and other advantages in accordance with the present invention, a natural jam preservative is provided, comprising the following raw materials in parts by weight: 1-4 parts of lophatherum gracile extract, 0.5-2 parts of clove extract, 0.5-2 parts of liquorice extract, 0.1-0.5 part of rosemary and 0.1-0.5 part of citric acid.
Preferably, the feed comprises the following raw materials in parts by weight: 2.5-3 parts of lophatherum gracile extract, 1-1.5 parts of clove extract, 0.8-1.2 parts of liquorice extract, 0.1-0.3 part of rosemary and 0.1-0.2 part of citric acid.
Preferably, 0.5-1 weight part of xanthan gum is also included.
Preferably, the composite material further comprises 0.1 part by weight of auxiliary agents, wherein the auxiliary agents comprise pine needles, grape peels, lotus leaves and sunflower discs in a mass ratio of 50:1:1: 1.
Preferably, the preparation method of the adjuvant comprises the following steps:
a1, preparing a grape peel extract, and dividing the grape peel extract into 2 equal parts;
a2, crushing pine needles, adding ethanol with the amount being 3 times of the total mass of the pine needles into the pine needles, stirring for 1 hour at room temperature, filtering to remove filtrate to obtain first filter residue, adding ethanol with the amount being 5 times of the total mass of the pine needles into the first filter residue, mixing with 1 part of grape peel extract, refluxing for 5 hours, filtering to remove filter cakes, and concentrating to obtain a mixed extract;
a3, crushing a sunflower disc, adding sterile water in an amount which is 5 times of the total mass of the sunflower disc and 1 part of grape skin extract, refluxing for 4 hours, filtering to remove filter cakes to obtain an extracting solution, performing enzymolysis on compound enzyme in an amount which is 0.02 times of the total mass of the sunflower powder in the extracting solution, and concentrating to obtain the sunflower disc extract, wherein the compound enzyme comprises cellulase, papain and sucrase in a mass ratio of 1:1: 0.5;
a4, crushing lotus leaves, adding ethanol with the amount of 5 times of the total mass of the lotus leaves, refluxing for 2 hours, filtering to remove filter cakes, and concentrating to obtain a lotus leaf extract;
a5, mixing the mixed extract, the sunflower disc extract and the lotus leaf extract to obtain the adjuvant.
Preferably, the preparation method of the grape peel extract comprises the following steps:
b1, adding grape peel into sterile water with the weight 2 times of the total weight of the grape peel, heating to 40 ℃, heating for 20min, taking out the grape peel, drying in the air, crushing, and irradiating for 5min by using an electron beam with the intensity of 10kGy to obtain peel powder;
b2, taking ethanol with the amount of 5 times of the total mass of grape peel, adjusting the pH value to 4-5 by using citric acid solution, adding peel powder, refluxing for 3 hours at 75 ℃, filtering to obtain a second filter residue and a second filtrate, and removing the solvent in the second filtrate to obtain a second extract;
b3, adding a mixed solvent which is 5 times of the total mass of the second filter residue into the second filter residue, heating to 40 ℃, stirring for 1h, filtering to obtain a third filter residue and a third filtrate, and removing the solvent in the third filtrate to obtain a third extract, wherein the mixed solvent comprises dichloromethane and petroleum ether with the mass ratio of 1: 0.75;
b4, adding sterile water with the amount of 5 times of the total mass of the third filter residue into the third filter residue, cooking for 20min under the conditions of 3Mpa and 150 ℃, filtering to remove filter cakes, obtaining a fourth filtrate, and removing the solvent in the fourth filtrate to obtain a fourth extract;
and B5, placing the second extract, the third extract and the fourth extract in ethanol with the weight 10 times of the total weight of the second extract, heating to 45 ℃, stirring for 20min, placing in a refrigerator, standing for 8h, performing suction filtration, and removing the solvent to obtain the grape peel extract.
In addition, a preparation method of the natural jam preservative is also provided, and is characterized in that the natural jam preservative is obtained by mixing the raw materials and adding sterile water with the temperature of 35-45 ℃ for mixing.
Preferably, a shielding gas is introduced into the system during the mixing process by adding the sterile water.
Preferably, the shielding gas is nitrogen.
The invention at least comprises the following beneficial effects:
firstly, the jam preservative containing the clove extract, the lophatherum gracile extract and the liquorice extract has the longest shelf life, and the preservative and fresh-keeping effects of any two plant extracts in the three plant extracts are obviously lower than those of the three plant extracts.
Secondly, the auxiliary agents are added, wherein the auxiliary agents comprise pine needles, lotus leaves, grape peels and sunflower discs, and the performance of the preservative can be effectively and obviously improved by changing the preparation method of the pine needles, the sunflower discs and the grape peels.
Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.
Detailed Description
The present invention is further described in detail below with reference to examples so that those skilled in the art can practice the invention with reference to the description.
< example 1>
A natural jam preservative comprises the following raw materials in parts by weight: 1 part by weight of lophatherum gracile extract, 0.5 part by weight of clove extract, 0.5 part by weight of liquorice extract, 0.1 part by weight of rosemary and 0.1 part by weight of citric acid.
Also comprises 0.5 weight part of xanthan gum
< example 2>
A natural jam preservative comprises the following raw materials in parts by weight: 4 parts of lophatherum gracile extract, 2 parts of clove extract, 2 parts of liquorice extract, 0.5 part of rosemary and 0.5 part of citric acid.
Also included is 1 part by weight xanthan gum.
< example 3>
A natural jam preservative comprises the following raw materials in parts by weight: 2.5 parts of lophatherum gracile extract, 1 part of clove extract, 0.8 part of liquorice extract, 0.1 part of rosemary and 0.1 part of citric acid.
Also included is 0.5 parts by weight xanthan gum.
The raw materials are mixed and added with 40mL of sterile water with the temperature of 35 ℃ to be mixed, and the natural jam preservative is obtained.
And introducing protective gas into the system during the mixing process of adding the sterile water.
The protective gas is nitrogen.
< example 4>
A natural jam preservative comprises the following raw materials in parts by weight: 3 parts of lophatherum gracile extract, 1.5 parts of clove extract, 1.2 parts of liquorice extract, 0.3 part of rosemary and 0.2 part of citric acid.
Also included is 0.5 parts by weight xanthan gum.
Mixing the raw materials, adding 40mL of sterile water with the temperature of 45 ℃, and mixing to obtain the natural jam preservative.
And introducing protective gas into the system during the mixing process of adding the sterile water.
The protective gas is nitrogen.
< example 5>
A natural jam preservative comprises the following raw materials in parts by weight: 2.5 parts of lophatherum gracile extract, 1.5 parts of clove extract, 1.0 part of liquorice extract, 0.2 part of rosemary and 0.2 part of citric acid.
Also included is 0.5 parts by weight xanthan gum.
The raw materials are mixed and added with 40mL of sterile water at 40 ℃ to be mixed, and the natural jam preservative is obtained.
And introducing protective gas into the system during the mixing process of adding the sterile water.
The protective gas is nitrogen.
< example 6>
A natural jam preservative comprises the following raw materials in parts by weight: 1.5 parts of lophatherum gracile extract, 1.0 part of clove extract, 1.0 part of liquorice extract, 0.2 part of rosemary and 0.2 part of citric acid.
Also included is 0.5 parts by weight xanthan gum.
The raw materials are mixed and added with 40mL of sterile water at 40 ℃ to be mixed, and the natural jam preservative is obtained.
And introducing protective gas into the system during the mixing process of adding the sterile water.
The protective gas is nitrogen.
< example 7>
A natural jam preservative comprises the following raw materials in parts by weight: 2.5 parts of lophatherum gracile extract, 1.5 parts of clove extract, 1.0 part of liquorice extract, 0.2 part of rosemary and 0.2 part of citric acid.
Also included is 0.5 parts by weight xanthan gum.
The grape fruit juice beverage also comprises 0.1 part by weight of auxiliary agents, wherein the auxiliary agents comprise pine needles, grape fruit peels, lotus leaves and sunflower discs in a mass ratio of 50:1:1: 1.
The preparation method of the adjuvant comprises the following steps:
a1, preparing a grape peel extract, and dividing the grape peel extract into 2 equal parts;
a2, crushing pine needles, adding ethanol with the amount being 3 times of the total mass of the pine needles into the pine needles, stirring for 1 hour at room temperature, filtering to remove filtrate to obtain first filter residue, adding ethanol with the amount being 5 times of the total mass of the pine needles into the first filter residue, mixing with 1 part of grape peel extract, refluxing for 5 hours, filtering to remove filter cakes, and concentrating to obtain a mixed extract;
a3, crushing a sunflower disc, adding sterile water in an amount which is 5 times of the total mass of the sunflower disc and 1 part of grape skin extract, refluxing for 4 hours, filtering to remove filter cakes to obtain an extracting solution, performing enzymolysis on compound enzyme in an amount which is 0.02 times of the total mass of the sunflower powder in the extracting solution, and concentrating to obtain the sunflower disc extract, wherein the compound enzyme comprises cellulase, papain and sucrase in a mass ratio of 1:1: 0.5;
a4, crushing lotus leaves, adding ethanol with the amount of 5 times of the total mass of the lotus leaves, refluxing for 2 hours, filtering to remove filter cakes, and concentrating to obtain a lotus leaf extract;
a5, mixing the mixed extract, the sunflower disc extract and the lotus leaf extract to obtain the adjuvant.
The preparation method of the grape peel extract comprises the following steps:
b1, adding grape peel into sterile water with the weight 2 times of the total weight of the grape peel, heating to 40 ℃, heating for 20min, taking out the grape peel, drying in the air, crushing, and irradiating for 5min by using an electron beam with the intensity of 10kGy to obtain peel powder;
b2, taking ethanol with the amount of 5 times of the total mass of grape peel, adjusting the pH value to 4-5 by using citric acid solution, adding peel powder, refluxing for 3 hours at 75 ℃, filtering to obtain a second filter residue and a second filtrate, and removing the solvent in the second filtrate to obtain a second extract;
b3, adding a mixed solvent which is 5 times of the total mass of the second filter residue into the second filter residue, heating to 40 ℃, stirring for 1h, filtering to obtain a third filter residue and a third filtrate, and removing the solvent in the third filtrate to obtain a third extract, wherein the mixed solvent comprises dichloromethane and petroleum ether with the mass ratio of 1: 0.75;
b4, adding sterile water with the amount of 5 times of the total mass of the third filter residue into the third filter residue, cooking for 20min under the conditions of 3Mpa and 150 ℃, filtering to remove filter cakes, obtaining a fourth filtrate, and removing the solvent in the fourth filtrate to obtain a fourth extract;
and B5, placing the second extract, the third extract and the fourth extract in ethanol with the weight 10 times of the total weight of the second extract, heating to 45 ℃, stirring for 20min, placing in a refrigerator, standing for 8h, performing suction filtration, and removing the solvent to obtain the grape peel extract.
The raw materials are mixed and added with 40mL of sterile water at 40 ℃ to be mixed, and the natural jam preservative is obtained.
And introducing protective gas into the system during the mixing process of adding the sterile water.
The protective gas is nitrogen.
< comparative example 1>
A natural jam preservative comprises the following raw materials in parts by weight: 1.5 parts by weight of clove extract, 1.0 part by weight of liquorice extract, 0.2 part by weight of rosemary and 0.2 part by weight of citric acid.
Also included is 0.5 parts by weight xanthan gum.
Adding xanthan gum, flos Caryophylli extract, Glycyrrhrizae radix extract, herba Rosmarini officinalis, and citric acid into 40mL sterile water at 40 deg.C, and mixing to obtain natural jam antiseptic.
< comparative example 2>
A natural jam preservative comprises the following raw materials in parts by weight: 2.5 parts of lophatherum gracile extract, 1.0 part of liquorice extract, 0.2 part of rosemary and 0.2 part of citric acid.
Also included is 0.5 parts by weight xanthan gum.
Adding xanthan gum, herba Lophatheri extract, Glycyrrhrizae radix extract, herba Rosmarini officinalis, and citric acid into 40mL sterile water at 40 deg.C, and mixing to obtain natural jam antiseptic.
< comparative example 3>
A natural jam preservative comprises the following raw materials in parts by weight: 2.5 parts of lophatherum gracile extract, 1.5 parts of clove extract, 0.2 part of rosemary and 0.2 part of citric acid.
Also included is 0.5 parts by weight xanthan gum.
Adding xanthan gum, herba Lophatheri extract, flos Caryophylli extract, herba Rosmarini officinalis, and citric acid into 40mL sterile water at 40 deg.C, and mixing to obtain natural jam antiseptic.
< comparative example 4>
The natural jam preservative is prepared by the method of example 7, except that the auxiliary agents include pine needles, grape peel, lotus leaves, and sunflower disc in a mass ratio of 50:1:1:1, and the pine needles, grape peel, lotus leaves, and sunflower disc are all in powder form (steps a1, a2, A3, a4, a5, B1, B2, B3, B4, and B5 are not performed).
< comparative example 5>
The natural jam preservative was prepared using the method of example 7 except that 1 part of grape pericarp extract was not added to a2, 1 part of grape pericarp extract was not added to A3, a5 was a mixed extract, sunflower disc extract, lotus leaf extract, grape pericarp extract, and grape pericarp extract was prepared using steps B1, B2, B3, B4, B5.
< comparative example 6>
The natural jam preservative was prepared by the method of example 7, except that the grape peel extract was prepared by adding ethanol 5 times the total mass of grape peel to the peel powder, refluxing at 75 ℃ for 3 hours, filtering and removing the solvent to obtain a second extract, which was the grape peel extract.
< comparative example 7>
The natural jam preservative is prepared by the method of embodiment 7, wherein the different points are that the auxiliary agent comprises pine needles, the pine needles are pine needle extracts, the preparation method comprises the steps of crushing the pine needles, adding ethanol with the amount which is 3 times of the total mass of the pine needles into the pine needles, stirring for 1 hour at room temperature, filtering to remove filtrate to obtain first filter residue, then adding ethanol with the amount which is 5 times of the total mass of the pine needles into the first filter residue, refluxing for 5 hours, filtering to remove the filter residue, and concentrating to obtain a mixed extract, wherein the mixed extract is the pine needle extract, and the mixed extract is the auxiliary agent.
< comparative example 8>
A natural jam preservative was prepared using the method of example 7 except that the adjuvant included grape pericarp, which was a grape pericarp extract, prepared using steps B1, B2, B3, B4, B5.
< comparative example 9>
The natural jam preservative is prepared by the method of example 7, wherein the difference is that the auxiliary agent comprises lotus leaves, the lotus leaves are lotus leaf extracts, the preparation method of the lotus leaf extracts comprises the steps of crushing the lotus leaves, adding ethanol with the amount of 5 times of the total mass of the lotus leaves, refluxing for 2 hours, filtering to remove filter cakes, and concentrating to obtain lotus leaf extracts, namely the auxiliary agent.
< comparative example 10>
The natural jam preservative is prepared by the method of embodiment 7, wherein the different is that the auxiliary agent comprises a sunflower disc, namely a sunflower disc extract, the preparation method of the sunflower disc extract comprises the steps of crushing the sunflower disc, adding sterile water with the amount of 5 times of the total mass of the sunflower disc, refluxing for 4 hours, filtering to remove a filter cake to obtain an extracting solution, carrying out enzymolysis on complex enzyme with the amount of 0.02 time of the total mass of the sunflower powder in the extracting solution, and concentrating to obtain the sunflower disc extract, wherein the complex enzyme comprises cellulase, papain and sucrase with the mass ratio of 1:1: 0.5.
< Experimental characterization >
1. Preparation of blueberry jam
Removing stems of blueberries, cleaning, stirring into paste by using a material sorting machine to obtain blueberry paste, adding water into the blueberry paste, boiling the water, continuing to boil for 7 minutes, adding white sugar and a natural jam preservative, decocting with slow fire, taking a little jam, dripping the jam into a flat plate, taking the jam out of the fire if the jam does not scatter, placing the jam into a container, and sealing the container by adding a cover, wherein the dosage ratio of the blueberries, the white sugar and the natural jam preservative is 2000:200: 1.
2. Natural preservative Performance test
The natural jam preservatives obtained in the example 5, the example 6, the comparative example 1, the comparative example 2 and the comparative example 3 are correspondingly prepared into five groups of blueberry pastes, a blank group is arranged, no preservative is added in the blank group, six groups of blueberry pastes are stored at 15-20 ℃, the growth condition of mildew points in the blueberry pastes is observed every five days, the growth time of each group of blueberry pastes is recorded, and the monitoring results are shown in the table 1;
table 1 shows the growth times of the mold
As can be seen from Table 1, the addition of the natural jam preservatives of the present invention in examples 5 and 6 extended the mold growth time of the jam to 240-255 days, while the addition of the natural jam preservatives of the comparative examples 1-3 extended the mold growth time of the jam to 160-210 days, while the blueberry jam of the blank group without preservatives exhibited mold growth at 15 days.
Therefore, the fruit jam preservative containing the clove extract, the lophatherum gracile extract and the liquorice extract has the longest shelf life, and the preservative and fresh-keeping effects of any two plant extracts in the three plant extracts are obviously lower than those of the fruit jam preservative and fresh-keeping effects of the three plant extracts.
When the natural jam preservatives in the embodiment 5 and the embodiment 6 are used for preparing the low-sugar jams (the added sugar accounts for 0-20% of the total amount of fruit raw materials), such as blueberry jam, watermelon jam, apple jam and the like, the storage time of the jams can reach more than half a year.
By comparing and analyzing the results of example 5, example 7 and comparative examples 4 to 10, it can be seen that the treatment method of the present invention can effectively prolong the mold growth time of the jam.
While embodiments of the invention have been described above, it is not limited to the applications set forth in the description and the embodiments, which are fully applicable to various fields of endeavor for which the invention may be embodied with additional modifications as would be readily apparent to those skilled in the art, and the invention is therefore not limited to the details given herein and to the embodiments shown and described without departing from the generic concept as defined by the claims and their equivalents.
Claims (9)
1. The natural jam preservative is characterized by comprising the following raw materials in parts by weight: 1-4 parts of lophatherum gracile extract, 0.5-2 parts of clove extract, 0.5-2 parts of liquorice extract, 0.1-0.5 part of rosemary and 0.1-0.5 part of citric acid.
2. The natural jam preservative of claim 1, comprising the following raw materials in parts by weight: 2.5-3 parts of lophatherum gracile extract, 1-1.5 parts of clove extract, 0.8-1.2 parts of liquorice extract, 0.1-0.3 part of rosemary and 0.1-0.2 part of citric acid.
3. The natural jam preservative of any one of claims 1 to 2 further comprising 0.5 to 1 parts by weight xanthan gum.
4. The natural jam preservative of claim 3, further comprising 0.1 parts by weight of an adjuvant, wherein the adjuvant comprises pine needles, grape peel, lotus leaves, and sunflower discs in a mass ratio of 50:1:1: 1.
5. The natural jam preservative of claim 4 wherein the preparation of the adjuvant comprises the steps of:
a1, preparing a grape peel extract, and dividing the grape peel extract into 2 equal parts;
a2, crushing pine needles, adding ethanol with the amount being 3 times of the total mass of the pine needles into the pine needles, stirring for 1 hour at room temperature, filtering to remove filtrate to obtain first filter residue, adding ethanol with the amount being 5 times of the total mass of the pine needles into the first filter residue, mixing with 1 part of grape peel extract, refluxing for 5 hours, filtering to remove filter cakes, and concentrating to obtain a mixed extract;
a3, crushing a sunflower disc, adding sterile water in an amount which is 5 times of the total mass of the sunflower disc and 1 part of grape skin extract, refluxing for 4 hours, filtering to remove filter cakes to obtain an extracting solution, performing enzymolysis on compound enzyme in an amount which is 0.02 times of the total mass of the sunflower powder in the extracting solution, and concentrating to obtain the sunflower disc extract, wherein the compound enzyme comprises cellulase, papain and sucrase in a mass ratio of 1:1: 0.5;
a4, crushing lotus leaves, adding ethanol with the amount of 5 times of the total mass of the lotus leaves, refluxing for 2 hours, filtering to remove filter cakes, and concentrating to obtain a lotus leaf extract;
a5, mixing the mixed extract, the sunflower disc extract and the lotus leaf extract to obtain the adjuvant.
6. The natural jam preservative of claim 5 wherein the grape peel extract is prepared by a process comprising the steps of:
b1, adding grape peel into sterile water with the weight 2 times of the total weight of the grape peel, heating to 40 ℃, heating for 20min, taking out the grape peel, drying in the air, crushing, and irradiating for 5min by using an electron beam with the intensity of 10kGy to obtain peel powder;
b2, taking ethanol with the amount of 5 times of the total mass of grape peel, adjusting the pH value to 4-5 by using citric acid solution, adding peel powder, refluxing for 3 hours at 75 ℃, filtering to obtain a second filter residue and a second filtrate, and removing the solvent in the second filtrate to obtain a second extract;
b3, adding a mixed solvent which is 5 times of the total mass of the second filter residue into the second filter residue, heating to 40 ℃, stirring for 1h, filtering to obtain a third filter residue and a third filtrate, and removing the solvent in the third filtrate to obtain a third extract, wherein the mixed solvent comprises dichloromethane and petroleum ether with the mass ratio of 1: 0.75;
b4, adding sterile water with the amount of 5 times of the total mass of the third filter residue into the third filter residue, cooking for 20min under the conditions of 3Mpa and 150 ℃, filtering to remove filter cakes, obtaining a fourth filtrate, and removing the solvent in the fourth filtrate to obtain a fourth extract;
and B5, placing the second extract, the third extract and the fourth extract in ethanol with the weight 10 times of the total weight of the second extract, heating to 45 ℃, stirring for 20min, placing in a refrigerator, standing for 8h, performing suction filtration, and removing the solvent to obtain the grape peel extract.
7. The method for preparing a natural fruit jam preservative according to any one of claims 3 to 6, wherein the raw materials are mixed and mixed with sterile water at 35 to 45 ℃ to obtain the natural fruit jam preservative.
8. The method for preparing natural fruit jam preservative according to claim 7, wherein protective gas is introduced into the system during the mixing process by adding sterile water.
9. The method for preparing a natural jam preservative of claim 8 wherein the shielding gas is nitrogen.
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